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KMID : 0903519960390050374
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1996 Volume.39 No. 5 p.374 ~ p.378
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Changes in oxidative stability of the oil extracted from perilla seed roasted at different roasting conditions
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이영철/Lee, Young Chul
김인환/김영언/정숙영/조개선/Kim, In Hwan/Kim, Young Eon/Jung, Sook Young/Jo, Jae Sun
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Abstract
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The oxidative stabilities of perilla oil increased as roasting temperature and time increased. Induction period of the perilla oil from unroasted perilla seed was 3.9 days, but that of the oil from perilla seed roasted at 210℃ for 30 min was 55 days. The electron donating ability(EDA) on DPPH by perilla oils increased as the roasting temperature and time increased. EDA of the unroasted perilla oil was 24% but that of the perilla oil roasted at 210℃ for 30 min was 64%. These results suggested that the reducing compounds were formed during the roasting process. The fluorescence intensity in perilla oil increased as the roasting temperature and time were increased. This result indicated that Maillard reaction has occurred during the roasting process and the reaction products seemed to provide stability to perilla oil.
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